Roast Pork With Caramelized Lemon

Preparation:

Preparation: With a small knife, make some incisions on the meat, in the direction of the fibers and insert a pinch of minced rosemary in each one, consuming only one spoonful of the two indicated. Place the loin in a container with high sides, pour in the wine and sprinkle with the rest of the rosemary. Leave to marinate in a cool place for 2 hours, turning occasionally. Drain the meat, tie it with white kitchen string, put it in a pan and place in a preheated oven at 230 degrees for a quarter of an hour. Then turn it down to 180 degrees. After half an hour, wet the roast with the liquid from the marinade, salt and pepper. Continue cooking for about an hour. Meanwhile, dissolve the sugar in the lemon juice and brandy. Remove the meat from the oven. Remove the cooking fat with a spoon and pour the lemon mixture over the roast. Place back in the oven at 180 degrees and continue to wet the meat every 10 minutes with its sauce. The caramel should thicken and the roast should become glossy and dark. Remove from the oven. Wait a few minutes, remove the string, cut the meat into slices, put them on a serving plate, garnish with lemon slices and coat everything with the cooking sauce. Accompanying wines: Valcalepio Rosso DOC, Colli Bolognesi Merlot DOC, Romagnano Rosso VdT Del Lazio.